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Prep Time: 20 Minutes Cook Time: 180 Minutes |
Ready In: 200 Minutes Servings: 15 |
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My wayward adaption of POT AU FEU.Very versatile, filling and nutritious. Don't be afraid of the allspice! It goes great with the beef. I make this often. Tastes better than canned beefstew and you can be creative with it. Serve with a hearty loaf of bread n real butter:) Ingredients:
2 -4 lbs stew meat (beef, pork) |
10 potatoes, peeled & cut into large pieces |
4 -5 turnips (optional) or 4 -5 parsnips, peeled & cut into large pieces (optional) |
2 -3 onions |
8 -10 carrots |
2 -3 celery ribs |
2 (8 ounce) cans tomato sauce |
1 -2 fresh tomato, diced (optional) |
8 ounces frozen peas |
4 -6 cups water |
1 teaspoon allspice |
1 teaspoon celery salt |
1 teaspoon pepper |
1 teaspoon paprika |
1 teaspoon garlic |
3 dashes cayenne pepper (optional) |
1 teaspoon bay leaf powder |
Directions:
1. In very large pot, place Stew Meat& cover with cold water.
2. Bring to a slow boil.
3. Skim top often until broth is clear of junk .
4. When broth has cleared, stir in all Seasonings, Tomato sauce& prepared Vegetables (except for Peas).
5. Bring to a boil, stir& turn heat to lo-med.
6. (Slow simmer).
7. Stew will make its own thickening.
8. Simmer 3-5hours.
9. Stir occasionally.
10. Stir in Peas about 1/2hr before serving.
11. Adjust seasoning to taste.
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